Apricot Muffins

It is rockfruit season! As we sadly say goodbye to the strawberries, blueberries, and other summer goodies, we say hello to all of the rockfruit varieties: plums, peaches, and apricots. Lots and lots of apricots. I finally figured out a decent way to include these fruit in some tasty muffins to send to school for morning tea. This recipe is kid approved and makes about 20 muffins per batch.

Apricot Muffins

• 2 cups Flour

• 1/4 cup White Sugar

• 1 tsp Baking Soda

• 1 tsp Baking Powder

• 1/4 tsp Salt

• 1 1/4 cup Plain Yogurt (I love the Collective’s Straight Up Culinary Priobiotic Yogurt for this recipe)

• 1/2 cup Butter (about 114 grams)

• 1/4 cup Coconut Sugar

• 1 Egg

• 1 tsp Vanilla Extract

• 1 cup Milk

• 4 Apricots

Directions

• Preheat the oven to 170°C (375°F).

• Either grease your muffin tins or use silicone cups.

• Dice two of the Apricots and slice the remaining two apricots into 20 thin slivers.

• In a large bowl, sift Flour, White Sugar, Baking Soda, Baking Powder, and Salt.

• In a microwave safe bowl, melt the Butter. Add the Coconut Sugar, Egg, and Vanilla and mix well.

• Slowly pour the bowl of wet ingredients into the dry ingredients and mix.

• Add the Milk last, pouring slowly and only enough to make the batter the consistency that you like. You may use as little as 1/4 cup or as much as a full cup if you want more moist muffins. (I like moist, so I go for the whole cup.) The batter should be a little on the lumpy side.

• Fold in the diced Apricot.

• Fill your muffin tins until almost at the top.

• Place one Apricot slice on the top of each cup.

• Bake for about 20 minutes until they are golden and a toothpick comes out clean.

• As soon as you are able (without breaking up the warm muffins) take them out of the cups and lay on their side so they don’t get a soggy bottom.